1 lb. ground beef
1 qt. tomatoes
3 qt. water
1 lg. onion (diced)
salt and pepper to taste
4 carrots (pared and diced)
4 parsnips (pared and diced)
1 sm. head cabbage (cut up)
1/4 c. barley

In large pot brown ground beef and diced onion. Add tomatoes and water and bring to a boil. Add diced carrots and parsnips and cut up cabbage. Bring back to boil and add barley. Reduce heat to simmer, cover and cook until vegetables are tender, approximately 1 to 1 1/2 hours. Salt and pepper to taste.

Variations: Use any combination of vegetables when in season. For example: 1/4 pound green beans or wax beans. Use a few potatoes or some broccoli.

In winter you may use 2 packages frozen mixed vegetables in place of the fresh. Use your imagination. This soup can take it.